Esta es una exhibición prevé de cómo se va ver la receta de 'Low Carb Cheddar Jalapeno Corn Muffins' imprimido.

Receta Low Carb Cheddar Jalapeno Corn Muffins
by Pam Solomon

Low Carb Cheddar Jalapeno Corn Muffins

These corn muffins are a perfect compliment to my Chili With Grilled Sirloin, you can't have one without the other, it just wouldn't be right. I cut the corn meal in half and substituted oat flour and flax meal to make up the difference. You could also use my baking mix. They only have about 7 carbs each. There is no added oil in these muffins either, I used Greek yogurt and vegetable glycerin instead. These come out of the oven moist and tender and taste fabulous! You can't go wrong with cheese and warm bread. My family loved them!

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • 1/2 cup corn meal
  • 1 cup Carbalose flour or almond meal
  • 1/4 cup oat flour
  • 1/4 cup golden flax meal
  • 2-4 tbls sugar substitute
  • 1 tbls baking powder
  • 1/2 tsp salt
  • 1/2 cup half and half
  • 1/2 cup water
  • 1/3 cup plain Greek yogurt
  • 2 eggs
  • 1tbls vegetable glycerin (optional) (food grade only)
  • 2 seeded and diced jalapenos
  • 1 cup shredded cheddar cheese

Direcciones

  1. Combine the Carbalose or almond meal, corn meal, flax meal, baking soda, salt, sugar substitute, and cheddar cheese. In another bowl beat the eggs, half and half, water, Greek yogurt and vegetable glycerin until smooth. Add to the flour and cheese mixture along with the diced jalapenos, stirring only until clumps are gone, don't over mix the batter. Grease a 12 count muffin pan or use a non-stick spray. Add the batter to the muffin pan filling each 3/4 full. Top each muffin with a little more shredded cheese. Bake at 350 for 12-15 minutes, or until golden. I love the smell of fresh warm bread baking, Mmmm. Now I can enjoy it again!